What we are loving right now.
In our 2020 planner, we listed several recipes we loved and cookbooks we are huge fans of. And while all of those recipes and cookbooks still apply, it is normal to continue finding new favorites, or at least it is in the Leman household. I’m forever trying and making new recipes – honestly I can probably list on my hands and feet the amount of times in our marriage that I have repeated a recipe. We LOVE trying new dishes and new cuisines. That being said, here is a list of our current favorite meals at dinnertime. And yes, the first one is a Half Baked Harvest recipe. Who isn’t in love with her?! Going to be honest though…she could use a little creativity in her titles. 😉
Pesto Chicken Caesar salad with Tomatoes and Burrata
Half Baked Harvest.
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- 2 cups torn ciabatta bread
- 2 cloves garlic, smashed
- 1 pound boneless skinless chicken breasts, cut into bite size chunks
- 1/2 cup basil pesto
- red pepper flakes, salt, and black pepper
- 6 cups shredded romaine lettuce
- 2 cups cherry tomatoes, halved
- 8 ounces Burrata cheese, at room temperature
- fresh herbs, for serving, such as chives, thyme, and basil
Ingredients for Dressing
- 1/4 cup extra virgin olive oil
- juice of 2 lemons
- 1/4 cup tahini
- 2 tablespoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1-2 cloves garlic, grated
- salt and black pepper
- 1/3 cup grated parmesan
To make the croutons. Heat the olive oil in a small skillet over medium heat. When the oil shimmers, add the bread and garlic. Cook, stirring occasionally until golden and toasted all over, about 5 minutes. Remove from the heat and season with salt. Slide bread crumbs onto a plate, discard the garlic.
To make the dressing. Combine all ingredients in a blender and blend until smooth. Taste and adjust the salt and pepper.
To make the chicken. In a bowl, combine the chicken, pesto, crushed red pepper flakes, and a large pinch of salt. Set your grill, grill pan or skillet to medium-high heat. Take skewers and thread the chicken pieces on. Alternately, you can cook the chicken in a skillet until browned all over.
Grill the skewers until lightly charred and cooked through, turning them occasionally throughout cooking, about 10 to 12 minutes total.
Assemble the salad. Add the romaine, tomatoes, croutons, chicken, croutons, and dressing. Toss to combine. Once the salad has been tossed, top with burrata, drizzle with oil, season with salt, pepper, and fresh herbs. Serve immediately.
Rosemary Lemon Steelhead Trout
- 1 lb steelhead filet, with or without skin
- 1 clove garlic, minced
- 1 1/2 tablespoons coarsely chopped FRESH rosemary
- 1 lemon, zest of
- 1/2 lemon, juice of
- 1/4 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- 1 tablespoon olive oil, plus more
- Prepare a baking or roasting pan by lining it with foil and brushing it with olive oil.
- Preheat broiler in oven.
- Mix together all remaining ingredients except fish into a well blended paste.
- Place fish skin-side down on baking sheet, then spread seasoning over flesh.
- Broil fish at second rack away from heat for 5 minutes, just enough to sear the flesh but not burn herbs.
- Lower fish to 3rd rack and lower oven heat to 325 degrees. Bake for 10-15 additional minutes or until fish has cooked through in the thickest portion.
My tips: I add a little thyme to my paste, and a little extra salt and pepper!
Smoked Sausage, Kale, and Potato Soup
- 1 tablespoon butter
- 2 tablespoons olive oil
- 1 yellow onion , diced
- 3 garlic cloves , finely chopped
- 1 package (14-ounces) smoked sausage, sliced into 1/4-inch rounds
- 4 cups torn kale leaves
- salt and fresh ground pepper , to taste
- 1 sprig fresh rosemary
- 1/2 teaspoon dried thyme
- 3 cups cubed potatoes
- 32-ounces chicken broth
- 2 cups milk
Melt butter and heat olive oil in a large soup pot over medium-high heat.
Add diced onions, garlic, sliced smoked sausage rounds, kale, salt, pepper, rosemary and thyme; stir to combine and cook for 8 minutes, stirring occasionally.
Stir in potatoes.
Add chicken broth and soy milk; bring to a boil.
Reduce to a simmer and continue to cook for 10 to 12 minutes, or until potatoes are fully cooked and tender.
Remove from heat.
Taste for seasonings and adjust accordingly.
Remove rosemary sprig.
Ladle soup into bowls and serve.
My tips: I use bulk sausage, and I add Italian seasoning as I am cooking and crumbling it up! I will also add quite a bit of salt and pepper, and a dash of hot pepper flakes.
I hope you all enjoy these recipes as much as my little family does! Let me know your favorite and why!